CN103054080A - Process for making low-temperature vacuum fried anchovy - Google Patents
Process for making low-temperature vacuum fried anchovy Download PDFInfo
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- CN103054080A CN103054080A CN2012102812175A CN201210281217A CN103054080A CN 103054080 A CN103054080 A CN 103054080A CN 2012102812175 A CN2012102812175 A CN 2012102812175A CN 201210281217 A CN201210281217 A CN 201210281217A CN 103054080 A CN103054080 A CN 103054080A
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Abstract
The invention discloses a process for making low-temperature vacuum fried anchovy. The invention effectively solves the problem that an anchovy product is hard in meat quality, insufficient in crisp degree and not easy to chew because the anchovy is easy to rot and deteriorate in a processing procedure. The process comprises the following steps of: (1) raw material preprocessing; (2) deodorization; (3) dipping; (4) baking at a low temperature; (5) freezing; (6) frying in vacuum; and (7) deoiling. In the dipping step of the process, additives composed of 30-35% of dehydrated celery powder, 2-5% of protamine, 20-30% of microcrystalline cellulose, 30-35% of methylcellulose, 2-5% of sodium hydrogen sulfite and 3-8% of vitamin C by weight percentage are added. The process provided by the invention is simple and practicable, convenient to operate and suitable for factorized production and application; the anchovy in the making process is unlikely to rot and deteriorate; and the low-temperature vacuum fried anchovy obtained through the process provided by the invention is less in fishy smell, good in color and luster, crisp in taste, low in oil content and low in nutrition loss.
Description
Technical field
The present invention relates to food processing technology field, especially relate to the manufacture craft of a kind of lower temperature vacuum frying anchovy.
Background technology
Anchovy be Anchovy belong to (
Engraulis) general designations of fish, be that a kind of sociability is strong, Diel Vertical Migration significantly in, the upper strata small fishes, also be the highest fingerling of single fishery product output in the world, mainly be distributed in the temperate waters of southern hemisphere and northern hemisphere, the Huanghai Sea of China and Area of The East China Sea contain abundant anchovy resource.
Anchovy dry product crude protein, crude fat, total reducing sugar and polyoses content are respectively 59.4%, 16. 0%, 1.34% and 0.24%; Contain 17 seed amino acids, total amount is 61.45%, and wherein 7 kinds of essential amino acid content are 23.77%, account for 38.68% of total amino acid content; Essential amino acid index is 40.25; The delicate flavour amino acid content is 28.77%, accounts for 46.81% of total amino acid content.Contain 13 kinds of saturated fatty acids (SFA) in the anchovy dry product, 8 kinds of monounsaturated fatty acids (MUFA), 6 kinds of polyunsaturated fatty acids (PUFA), account for respectively 60.0%, 34.35% and 5.83% of TFA, in addition, the anchovy dry product also contains the mineral elements such as Na, K, P, Mg, Fe, Zn, A1, Mn, B, Cu, Pb, Sn, Cr, especially micro-Fe, Zn content are higher, and therefore, anchovy has higher edible and nutritive value.
But, anchovy musculature is fragile, very easily impaired rotting after dried up, therefore marketing fresh is difficult, anchovy is mainly used in making fish meal at present, fish sauce or refinement fish oil, this is so that the value of anchovy is lower, economic worth also fails to find full expression, along with the research of continually developing to the anchovy resource, the leisure food made with anchovy has also appearred on the market, " research of seasoning anchovy sheet process technology " (Cao's root front yard Yu's skirt sister-in-law for example, Oceanography Institute Of Zhejiang's journal, in June, 2007, the 2nd phase of the 26th volume, 202 ~ 204 pages) in a kind of process technology of seasoning anchovy sheet is disclosed, the technological process of production of this seasoning anchovy sheet is: fresh anchovy → preliminary treatment → mixed organic acid immersion → rinsing → drain → flood seasoning → first drying → gluing → spread sesame and Enteromorpha → secondary drying → packing → finished product, this seasoning anchovy sheet in process of production, only adopt flavoring directly anchovy to be flooded, because anchovy musculature is fragile, very easily impaired rotting after dried up, therefore this seasoning anchovy sheet is comparatively strict to the requirement of dip time in process of production, when temperature is higher, need to shorten dip time to avoid anchovy to rot, will certainly affect dipping effect yet shorten dip time, thereby affect the taste of anchovy, because anchovy is the greasiness fish of red flesh, toasts after flooding with condiment, can make the anchovy variable color, brown stain, affect sense organ, and the anchovy meat of making by baking is harder, and crisp degree is inadequate, is difficult for chewing, the most important thing is that fish-bone is crisp not, when edible, block easily larynx.
Fried food is loved by the people owing to its mouthfeel is crisp, especially vacuum oil-field food.Vacuum frying is that under certain vacuum and lower temperature food to be carried out fried decolouring dry, the various disadvantageous changes that can avoid oxygen and high temperature to produce, can not only make food tissue form loose porous structure, mouthfeel is crisp, and can make food preserve to greatest extent original color and nutritional labeling, make it meet the food consumption idea of modern's nature, nutrition, health fully.
For example, China Patent Publication No.: CN101461549A discloses a kind of preparation method of vacuum oil fried convenient shrimp open day on June 24th, 2009, may further comprise the steps: 1) fresh and alive shrimp numb with cold, shell, clean; Imbed then numb with coldly with the trash ice layering shrimp that will live, shell, clean; 2) vacuum is pickled; In a vacuum, will shell and add flavor enhancement, evenly mixed in the bright shrimp; 3) vacuum frying dehydrates; Then fried slaking dehydration sloughs the oil that is attached on the prawn product in a vacuum; 4) cooling packing.If manufacture the vacuum frying anchovy by the method, at first in pickled process, anchovy is rotted easily, secondly, the anchovy fishy smell that obtains after the vacuum frying is heavier, in addition, vacuum oil-field food has loose structure, can adsorb one deck grease on the surface of hole, this one deck grease can not be removed by centrifugation de-oiling, therefore and the fat content of anchovy own is higher, and it is relatively poor directly to carry out the anchovy meat that vacuum frying obtains, and it is comparatively greasy to taste.
Summary of the invention
The object of the present invention is to provide the manufacture craft of a kind of lower temperature vacuum frying anchovy, this manufacture craft is simple and practical, and is easy to operate, be fit to the batch production production application, and anchovy is difficult for rotting in manufacturing process, the lower temperature vacuum frying anchovy fishy smell that obtains by this manufacture craft is little, color and luster is good, mouthfeel is crisp, and oil content is low, and nutrition leak is few, it is perishable rotten in process to efficiently solve anchovy, the anchovy product meat that makes is harder, and crisp degree is inadequate, the problem that is difficult for chewing.
To achieve these goals, the present invention is by the following technical solutions:
The manufacture craft of a kind of lower temperature vacuum frying anchovy, described manufacture craft may further comprise the steps:
(1) pretreatment of raw material: will be fresh anchovy cut away half along vertebrae after removing head, fish scale, internal organ, the fish gill and fin, clean drain stand-by.Anchovy is cut away half along vertebrae, not only make it can be tasty better in dipping process, and in frying course, fish-bone also can explode pine, make the flesh of fish and fish-bone after fried more crisp, be easy to when edible chew, be difficult for the card larynx.
(2) remove raw meat: will clean the anchovy adding that drains and go to soak 30 ~ 60min in the raw meat liquid, with draining behind water rinse 5 ~ 10min.
(3) dipping: will go anchovy after the raw meat to add in the maceration extract and soak 10 ~ 12h, described maceration extract is comprised of the component of following mass percent: baste 95 ~ 99%, additive 1 ~ 5%.Anchovy can be immersed in the baste fully when flooding, thereby guarantees that anchovy can be fully tasty.
(4) low-temperature bake: the anchovy after will flooding is airing 30 ~ 60min after toasting 1 ~ 2h under 30 ~ 40 ℃ of conditions.The most of moisture on anchovy surface is removed first in low temperature drying, and make the anchovy can hardening, airing then can make moisture in the anchovy by diffusion inside to outside, so that moisture can produce tiny ice crystal on the anchovy surface when freezing, carrying out when fried, the ice crystal physical efficiency is removed rapidly and is stayed than concrete dynamic modulus on the anchovy surface, thereby makes anchovy more crisp.
(5) freeze: the anchovy after will toasting is freezed 100 ~ 120min 20 ℃ of ﹣ 10 ~ ﹣.Freeze to make the moisture on anchovy surface to become tiny ice crystal, carrying out when fried like this, the ice crystal physical efficiency is removed rapidly and is stayed than concrete dynamic modulus on the anchovy surface, thereby makes anchovy more crisp.
(6) vacuum frying: the anchovy after will freezing is vacuum frying 10 ~ 15min under the condition of 105 ~ 110 ℃ of hot oil temperatures.Fried time and temperature have a great impact crisp brittleness and the color and luster of anchovy, vacuum frying 3 ~ 5min under the condition of 105 ~ 110 ℃ of hot oil temperatures, and the anchovy mouthfeel and the color and luster that obtain are good.
(7) de-oiling: the anchovy centrifugation de-oiling 5 ~ 10min after the vacuum frying is just got the lower temperature vacuum frying anchovy.Centrifugation de-oiling is to reduce the oil content of anchovy, and centrifugation de-oiling 5 ~ 10min just can make the oil content in the anchovy be controlled at reduced levels, and overlong time then affects production efficiency.
As preferably, going raw meat liquid quality in the step (2) is 5 ~ 10 times of anchovy quality.Go raw meat liquid quality too little, remove the raw meat DeGrain, quality is too large, then causes waste, and going raw meat liquid quality is 5 ~ 10 times of anchovy quality, has both guaranteed the raw meat effect, can avoid waste again.
As preferably, removing raw meat liquid described in the step (2) is CaCl
2, HCl and Tea Polyphenols mixed aqueous solution, wherein, CaCl
2Mass concentration is that 0.2 ~ 0.3%, HCl mass concentration is 0.05 ~ 0.1%, and the Tea Polyphenols mass concentration is 0.01 ~ 0.05%.Adopt among the present invention and go raw meat liquid that anchovy is soaked and reach the raw meat effect, inorganic acid go the raw meat effect better than organic acid, it is best that especially HCl solution goes the raw meat effect, HCl solution can also soften fish-bone and extracting part fat in addition, reduce the fat content of anchovy, CaCl
2Can improve osmotic pressure, impel acid to infiltrate structure of fish muscle, further improve and go the raw meat effect, in addition, CaCl
2Has the effect that suppresses flesh of fish swelling, impel flesh of fish gelation, thereby improve flesh quality, Tea Polyphenols helps to suppress and resist viral bacterium, also can suppress the lipid generation oxidation deterioration in the anchovy, therefore, anchovy is soaked by the raw meat liquid that goes among the present invention, can lipopenicillinase go raw meat can improve again the flesh quality of anchovy, be difficult for simultaneously rotting.
As preferably, the maceration extract quality is 3 ~ 5 times of anchovy quality in the step (3).Dipping by maceration extract protects the effect that tone is distinguished the flavor of to reach, and the maceration extract quality is little, protects tone flavor DeGrain, and the maceration extract quality is large, causes waste.
As preferably, described baste is comprised of the component of following mass percent: white sugar 2 ~ 4%, salt 5 ~ 10%, green onion ginger juice 3 ~ 5%, liquor 1 ~ 3%, chickens' extract 2 ~ 5%, Ground Cloves 1 ~ 3%, pepper powder 1 ~ 3%, fennel powder 1 ~ 3%, water 70 ~ 80%.Baste can make anchovy tasty, makes the anchovy after fried have preferably taste.
As preferably, described additive is comprised of the component of following mass percent: dehydrated celery powder 30 ~ 35%, Protamine-2 ~ 5%, microcrystalline cellulose 20 ~ 30%, methyl fiber element 30 ~ 35%, sodium hydrogensulfite 2 ~ 5%, vitamin C 3 ~ 8%.The present invention is added with additive in the dipping process of anchovy, wherein, the dehydrated celery powder has the effect spoiled by rancid oil or fat that prevents, and to human body without any harm, the effect that also has simultaneously the raw meat oil suction, make the anchovy after fried when edible, can not produce greasy feeling, nucleoprotamine demonstrates very strong bacteriostasis in neutral and alkaline medium, and there is higher heat endurance also to have antisepsis, and odorless, tasteless, harmless, the adding of dehydrated celery powder and nucleoprotamine, make anchovy be difficult for rotting, can flood for a long time under any temperature to guarantee that it can be fully tasty, microcrystalline cellulose then can increase crispness, in frying course, make the anchovy bone more crisp frangible, card larynx when avoiding edible anchovy, and methyl fiber element can effectively reduce the oil content in the fried anchovy, the methyl fiber have two large exclusive characteristics, but backheating gel and water-soluble surface-active, rising along with temperature, its viscosity constantly rises, play the effect of hot thickening, this process is reversible simultaneously, after drop in temperature cooling, gel will fade away, and is carrying out when fried, the tiny ice crystal in anchovy surface evaporates rapidly the generation hole, grease just can infilter in the hole, and these oil can not be removed by centrifugation de-oiling, thereby makes the anchovy after fried have higher oil content, methyl fiber element can carry out generating rapidly when fried gel anchovy, fill in the hole that stays after the ice crystal evaporation, thereby stop grease to enter in the hole, greatly reduce the oil content of fried rear anchovy, sodium hydrogensulfite then can make the anchovy surface after fried present golden yellow, color and luster is good, and vitamin C can remove raw meat, can prevent that again anchovy from variable color and brown stain occuring when baking.Add the additive of said ratio in the anchovy dipping process, can prevent effectively that not only anchovy from rotting in dipping process, but also can greatly improve color and luster and the mouthfeel of anchovy after fried, the while can be reduced oil content.
As preferably, described methyl fiber element is carboxymethyl cellulose, methylcellulose or hydroxypropyl methylcellulose.
As preferably, when flooding in the step (3), stir anchovy once every 10 ~ 20min.Every 10 ~ 20min anchovy is stirred once, being convenient to anchovy can be tasty better.
As preferably, the vacuum of vacuum frying is ﹣ 0.07 ~ ﹣ 0.09Mpa in the step (6).
As preferably, the condition of centrifugation de-oiling is 95 ~ 100 ℃ of de-oiling temperature in the step (6), de-oiling rotating speed 200 ~ 300rpm, vacuum ﹣ 0.07 ~ ﹣ 0.09MPa.
Therefore, the present invention has following beneficial effect:
(1) anchovy is difficult for rotting in process, guarantees that anchovy is fully tasty thereby can flood for a long time under any temperature;
(2) features simple and practical process, easy to operate, be fit to the batch production production application;
(3) the lower temperature vacuum frying anchovy fishy smell that makes is little, and color and luster is good, and mouthfeel is crisp, and oil content is low, and nutrition leak is few.
The specific embodiment
Below by specific embodiment technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation and/or change that the present invention is made all will fall into protection domain of the present invention.
In following examples, if without explanation, it is commonly used that each raw material is commercially available prod or the industry.
Embodiment 1
(1) pretreatment of raw material: will be fresh anchovy cut away half along vertebrae after removing head, fish scale, internal organ, the fish gill and fin, clean drain stand-by.
(2) remove raw meat: will clean the anchovy that drains be incorporated as 10 times of anchovy quality go soak 30min in the raw meat liquid, with draining behind the water rinse 10min, removing raw meat liquid is CaCl
2, HCl and Tea Polyphenols mixed aqueous solution, wherein, CaCl
2Mass concentration is that 0.25%, HCl mass concentration is 0.1%, and the Tea Polyphenols mass concentration is 0.05%.
(3) dipping: will go anchovy after the raw meat to be incorporated as in the maceration extract of 3 times of anchovy quality and soak 12h, stir anchovy once every 20min, maceration extract is that 99% baste and the additive of mass percent 1% form by mass percent, baste is by white sugar, salt, the green onion ginger juice, fennel powder, pepper powder, Ground Cloves, chickens' extract, liquor and water form, the concrete proportioning of each component is as shown in table 1 in the baste, additive is by the dehydrated celery powder, nucleoprotamine, vitamin C, sodium hydrogensulfite, methyl fiber element and microcrystalline cellulose form, the concrete proportioning of each component is as shown in table 2 in the additive, wherein, methyl fiber element is hydroxypropyl methylcellulose.
(4) low-temperature bake: the anchovy after will flooding is airing 40min behind baking 1.5h under 35 ℃ of conditions.
(5) freeze: the anchovy after will toasting is freezed 120min 10 ℃ of ﹣.
(6) vacuum frying: anchovy after will freezing adds in the vacuum oil frying pot, and 108 ℃ of hot oil temperatures, vacuum is vacuum frying 12min under the condition of ﹣ 0.08Mp.
(7) de-oiling: with the anchovy after the vacuum frying 95 ℃ of de-oiling temperature, de-oiling rotating speed 300rpm, under the condition of vacuum ﹣ 0.07MPa centrifugation de-oiling 5min just the lower temperature vacuum frying anchovy.
Embodiment 2
(1) pretreatment of raw material: will be fresh anchovy cut away half along vertebrae after removing head, fish scale, internal organ, the fish gill and fin, clean drain stand-by.
(2) remove raw meat: will clean the anchovy that drains be incorporated as 5 times of anchovy quality go soak 60min in the raw meat liquid, with draining behind the water rinse 5min, removing raw meat liquid is CaCl
2, HCl and Tea Polyphenols mixed aqueous solution, wherein, CaCl
2Mass concentration is that 0.2%, HCl mass concentration is 0.05%, and the Tea Polyphenols mass concentration is 0.03%.
(3) dipping: will go anchovy after the raw meat to be incorporated as in the maceration extract of 4 times of anchovy quality and soak 11h, stir anchovy once every 15min, maceration extract is that 95% baste and the additive of mass percent 5% form by mass percent, baste is by white sugar, salt, the green onion ginger juice, fennel powder, pepper powder, Ground Cloves, chickens' extract, liquor and water form, the concrete proportioning of each component is as shown in table 1 in the baste, additive is by the dehydrated celery powder, nucleoprotamine, vitamin C, sodium hydrogensulfite, methyl fiber element and microcrystalline cellulose form, the concrete proportioning of each component is as shown in table 2 in the additive, wherein, methyl fiber element is methylcellulose.
(4) low-temperature bake: the anchovy after will flooding is airing 60min behind baking 2h under 30 ℃ of conditions.
(5) freeze: the anchovy after will toasting is freezed 100min 20 ℃ of ﹣.
(6) vacuum frying: anchovy after will freezing adds in the vacuum oil frying pot, and 110 ℃ of hot oil temperatures, vacuum is vacuum frying 10min under the condition of ﹣ 0.09Mp.
(7) de-oiling: with the anchovy after the vacuum frying 100 ℃ of de-oiling temperature, de-oiling rotating speed 200rpm, under the condition of vacuum ﹣ 0.09MPa centrifugation de-oiling 10min just the lower temperature vacuum frying anchovy.
Embodiment 3
(1) pretreatment of raw material: will be fresh anchovy cut away half along vertebrae after removing head, fish scale, internal organ, the fish gill and fin, clean drain stand-by.
(2) remove raw meat: will clean the anchovy that drains be incorporated as 7 times of anchovy quality go soak 40min in the raw meat liquid, with draining behind the water rinse 6min, removing raw meat liquid is CaCl
2, HCl and Tea Polyphenols mixed aqueous solution, wherein, CaCl
2Mass concentration is that 0.3%, HCl mass concentration is 0.07%, and the Tea Polyphenols mass concentration is 0.01%.
(3) dipping: will go anchovy after the raw meat to be incorporated as in the maceration extract of 5 times of anchovy quality and soak 10h, stir anchovy once every 10min, maceration extract is that 97% baste and the additive of mass percent 3% form by mass percent, baste is by white sugar, salt, the green onion ginger juice, fennel powder, pepper powder, Ground Cloves, chickens' extract, liquor and water form, the concrete proportioning of each component is as shown in table 1 in the baste, additive is by the dehydrated celery powder, nucleoprotamine, vitamin C, sodium hydrogensulfite, methyl fiber element and microcrystalline cellulose form, the concrete proportioning of each component is as shown in table 2 in the additive, wherein, methyl fiber element is carboxymethyl cellulose.
(4) low-temperature bake: the anchovy after will flooding is airing 30min behind baking 1h under 40 ℃ of conditions.
(5) freeze: the anchovy after will toasting is freezed 110min 15 ℃ of ﹣.
(6) vacuum frying: anchovy after will freezing adds in the vacuum oil frying pot, and 105 ℃ of hot oil temperatures, vacuum is vacuum frying 15min under the condition of ﹣ 0.07Mp.
(7) de-oiling: with the anchovy after the vacuum frying 97 ℃ of de-oiling temperature, de-oiling rotating speed 260rpm, under the condition of vacuum ﹣ 0.08MPa centrifugation de-oiling 8min just the lower temperature vacuum frying anchovy.
The quality proportioning of each component in each embodiment baste of table 1
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| White sugar | 3% | 4% | 2% |
| Salt | 10% | 5.5% | 5% |
| The green onion ginger juice | 5% | 3.5% | 3% |
| Liquor | 2% | 1% | 3% |
| Chickens' extract | 3% | 2% | 5% |
| Ground Cloves | 2% | 1% | 3% |
| Pepper powder | 3% | 2% | 1% |
| Fennel powder | 2% | 1% | 3% |
| Water | 70% | 80% | 75% |
The quality proportioning of each component in each embodiment additive of table 2
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| The dehydrated celery powder | 30 % | 31% | 35% |
| Nucleoprotamine | 2 % | 3% | 5% |
| Microcrystalline cellulose | 21% | 30% | 20% |
| Methyl fiber element | 35 % | 31% | 30% |
| Sodium hydrogensulfite | 4 % | 2% | 5% |
| Vitamin C | 8% | 3% | 5% |
The lower temperature vacuum frying anchovy fishy smell that the present invention makes is little, and color and luster is good, and mouthfeel is crisp, and oil content is low, and nutrition leak is few.
The technical indicator of gained lower temperature vacuum frying anchovy of the present invention is respectively:
1. organoleptic indicator: profile is neatly full, golden yellow color, and structure of fish muscle is homogeneous, and mouthfeel is crisp, and delicious flavour is savory, without becoming sour and other peculiar smell.
2. microbiological indicator: total plate count (cfu/g)≤10, coliform (MPN/g)≤0.3, pathogenic bacteria must not detect.
3. physical and chemical index: moisture＜5%, protein content＞35%, fat content＜6%, ash content＜6%, oil content＜18%.
Above preferred embodiment just is used for description and interpretation content of the present invention, does not consist of the restriction to content of the present invention.Although the inventor has done in more detail the present invention and has enumerated, but, the content that those skilled in the art discloses according to summary of the invention part and embodiment, can make various modifications or/and to replenish or adopt similar mode to substitute be obvious to described specific embodiment, and can realize technique effect of the present invention, therefore, give unnecessary details no longer one by one herein.
Claims (10)
1. the manufacture craft of a lower temperature vacuum frying anchovy is characterized in that, described manufacture craft may further comprise the steps:
(1) pretreatment of raw material: will be fresh anchovy cut away half along vertebrae after removing head, fish scale, internal organ, the fish gill and fin, clean drain stand-by;
(2) remove raw meat: will clean the anchovy adding that drains and go to soak 30 ~ 60min in the raw meat liquid, with draining behind water rinse 5 ~ 10min;
(3) dipping: will go anchovy after the raw meat to add in the maceration extract and soak 10 ~ 12h, described maceration extract is comprised of the component of following mass percent: baste 95 ~ 99%, additive 1 ~ 5%;
(4) low-temperature bake: the anchovy after will flooding is airing 30 ~ 60min after toasting 1 ~ 2h under 30 ~ 40 ℃ of conditions;
(5) freeze: the anchovy after will toasting is freezed 100 ~ 120min 20 ℃ of ﹣ 10 ~ ﹣;
(6) vacuum frying: the anchovy after will freezing is vacuum frying 10 ~ 15min under the condition of 105 ~ 110 ℃ of hot oil temperatures;
(7) de-oiling: the anchovy centrifugation de-oiling 5 ~ 10min after the vacuum frying is just got the lower temperature vacuum frying anchovy.
2. the manufacture craft of lower temperature vacuum frying anchovy according to claim 1 is characterized in that, going raw meat liquid quality in the step (2) is 5 ~ 10 times of anchovy quality.
3. the manufacture craft of lower temperature vacuum frying anchovy according to claim 1 and 2 is characterized in that, removing raw meat liquid described in the step (2) is CaCl
2, HCl and Tea Polyphenols mixed aqueous solution, wherein, CaCl
2Mass concentration is that 0.2 ~ 0.3%, HCl mass concentration is 0.05 ~ 0.1%, and the Tea Polyphenols mass concentration is 0.01 ~ 0.05%.
4. the manufacture craft of lower temperature vacuum frying anchovy according to claim 1 is characterized in that, the middle maceration extract quality of step (3) is 3 ~ 5 times of anchovy quality.
5. according to claim 1 or the manufacture craft of 4 described lower temperature vacuum frying anchovies, it is characterized in that, described baste is comprised of the component of following mass percent: white sugar 2 ~ 4%, salt 5 ~ 10%, green onion ginger juice 3 ~ 5%, liquor 1 ~ 3%, chickens' extract 2 ~ 5%, Ground Cloves 1 ~ 3%, pepper powder 1 ~ 3%, fennel powder 1 ~ 3%, water 70 ~ 80%.
6. according to claim 1 or the manufacture craft of 4 described lower temperature vacuum frying anchovies, it is characterized in that, described additive is comprised of the component of following mass percent: dehydrated celery powder 30 ~ 35%, Protamine-2 ~ 5%, microcrystalline cellulose 20 ~ 30%, methyl fiber element 30 ~ 35%, sodium hydrogensulfite 2 ~ 5%, vitamin C 3 ~ 8%.
7. the method for lower temperature vacuum frying anchovy according to claim 6 is characterized in that, described methyl fiber element is carboxymethyl cellulose, methylcellulose or hydroxypropyl methylcellulose.
8. according to claim 1 or the manufacture craft of 4 described lower temperature vacuum frying anchovies, it is characterized in that, when flooding in the step (3), stir anchovy once every 10 ~ 20min.
9. the manufacture craft of described lower temperature vacuum frying anchovy according to claim 1 is characterized in that, the vacuum of vacuum frying is ﹣ 0.07 ~ ﹣ 0.09Mpa in the step (6).
10. the manufacture craft of described lower temperature vacuum frying anchovy according to claim 1 is characterized in that, the condition of centrifugation de-oiling is 95 ~ 100 ℃ of de-oiling temperature in the step (6), de-oiling rotating speed 200 ~ 300rpm, vacuum ﹣ 0.07 ~ ﹣ 0.09MPa.
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Application publication date: 20130424 Assignee: Zhoushan Jinmao Aquatic Products Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980044435 Denomination of invention: A production process for low-temperature vacuum fried anchovy Granted publication date: 20140326 License type: Common License Record date: 20231025 |